Ingredients:

2 mountain grouse
juice of 2 limes
2 cloves garlic
2 tbsp olive oil
5 dashes red pepper tabasco sauce
½ tsp kosher salt
½ tsp freshly ground black pepper
6 sprigs fresh oregano ( 5 inches )

Preparations:

1. Split the grouse in half by cutting with a poultry shears up one side of the spine and up the breastbone. At the top of the breastbone, you will need to  turn the bird over and snap the breastbone out. You may also want to lift the ribs from the meat. Then flatten the the boned breast and trim any sharp edges. Dry with paper towels and set aside.

2. In a blender or food processor, combine the lime juice, garlic, oil, tabasco, salt, and pepper and  puree.  Pour the juice over the split birds and let marinade no more than 30 minutes.

Directions:

1. Preheat grill for 10 minutes and turn down to medium high.

2. Drain the birds and discard the marinade. Place oregano sprigs and the split birds on the grill. Cook about 4-5 minutes a side. Serve on a bed of couscous; add salsa if desired.